Classic Pumpkin Pie

Dec 26, 2020 | Baking

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Truthfully, I never thought I was a pumpkin pie person until my mom recently showed me an old family recipe and now, this classic pumpkin pie my eyes have been opened. This classic pumpkin pie knocks all the others right out of the park. Also, so does my Gram’s famous pecan pie.

While I think I will still pass up any version of a store bought pumpkin pie, I will absolutely be making this recipe for years to come. It isn’t too custardy or watery and jiggly, but it also isn’t too solid or dry. Basically the perfect middle ground of sweet but not overbearing, and creamy but not too loose. I think we’ll call this one a win.

Obviously, I prefer a homemade crust when I’m making a pie. I have always loved America’s Test Kitchen and their recipes are always 10/10, and their pie dough is no exception. However, I’ve used store bought many a time and it works just as well, so don’t sweat it.

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Classic Pumpkin Pie

The perfect classic pumpkin pie for any table!
Prep Time10 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: baking, dessert, pie, pumpkin pie, thanksgiving, thanksgiving desserts

Equipment

  • 9" pie plate

Ingredients

  • 1 1/4 c pumpkin NOT pumpkin pie filling
  • 3/4 c sugar
  • 1/2 tsp salt
  • 1 tsp pumpkin pie seasoning
  • 1 tsp flour
  • 2 eggs whisked
  • 1 c evaporated milk
  • 1/2 tsp vanilla
  • 1 9" pie shell

Instructions

  • Preheat the oven to 400
  • In a large bowl, combine pumpkin, sugar, salt, spices, and flour. Mix in eggs, evaporated milk, and vanilla
  • Use cooking spray or butter to grease a 9" pie plate and roll out pie crust into it. Fill pie crust with filling
  • Bake for 40 minutes, adding a foil collar around the edge of the crust at 20 minutes

Notes

When baking pies, bake on a middle rack in the oven. Set a baking rack below it and center a baking tray underneath the pie plate. This prevents any possible overflow from burning on the bottom of your oven. 
To create a collar on the pie crust, lightly cover just the edge of the pie dish with tin foil to prevent the crust from burning while the filling is cooking. This can be done at the start of baking or halfway through. 

This pie can be covered and stored at room temperature for up to 3 days or in the refrigerator for up to 5.